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I am providing the following items within my booth for warewashing:11. <br />O Three compartment sink. <br />OR <br />13. lam providing the following for adequate hand washing facilities, but separate from utensil wash within my booth: <br />14. <br />Completed by:15. <br />ig <br />paper Hand Towels <br />Soap dispenser <br />Culling Board <br />BleachPropane Stove <br />n <br />Propane Tank <br />Bleach and Water <br />Fire Extlngufsher <br />Ice Cooler <br />h <br />Ice chests <br />Fl Refrigerated truck <br />□ Other (specify) <br />□ Refrigerator <br />□ Ice bath and tubs <br />Exira <br />Waler <br />5 Gal Hand wash <br />Waslowaler Container <br />5-20 Gal. <br />Hand wash Wa!or <br />Garbage <br />Can <br />SanKizsr buckot- <br />bleach & water ter <br />storing wiping cloths <br />Booth must be on <br />Concrete, Asphalt, <br />Plywood, or a Tarp. <br />Health Permit |L <br />Si erno w/Chafftng <br />Dfsh <br />';iExtra Ice Bags & Food Containers must be <br />stored G Inches off of (he ground! <br />12. lam providing the following items within my booth for the sanitary cleaning of food preparation utensils: <br />Detergent, bleach, wiping cloths (cleaning towels), and a tub to store wiping cloths in bleach solution. <br />10. lam providing the following cold temperature control for the cold holding of potentially hazardous foods below <br />45°F (if food is used the following day, maintain below 41 "F temperature): <br />Water supply dispenser with warm water at a minimum of 100’F (i.e. 5-20 gallon container with spigot). A <br />'separate tub (bucket or basin) for the collection of rinse/wastewater. Paper towels and a pump-style, soap <br />container. <br />Title Date <br />T^fsThree deep tubs (basins 6-8 inches minimum), one for soapy water, one for rinsing and one for a bleach <br />solution (one tablespoon of bleach per gallon of water). <br />All food vendor booths are subject to inspection. Please make a copy of this application in <br />preparation for this event. A copy of this checklist must be in the booth at all hours of <br />preparation and operation. Return original to festival coordinator three weeks prior to <br />this eVeiiU <br />Names of responsible persons to bepresent in booth during all hours of operation: <br />N i M _________- <br />“Important** <br />Soap and Waler Rinse Waler